1 (1-pound) pork tenderloin, trimmed and cut into thin strips
1 tablespoon minced peeled fresh ginger
1 garlic clove, minced
2 cups coarsely chopped onion
1 1/2 cups (2-inch) sliced asparagus
1 cup (1/2-inch) pieces yellow bell pepper
1 cup sugar snap peas, trimmed
2 tablespoons red curry paste
1 teaspoon brown sugar
1 (14-ounce) can light coconut milk
2 1/2 cups hot cooked rice sticks or vermicelli (about 5 ounces uncooked rice-flour noodles)
1/4 cup chopped fresh basil
4 lime wedges
How to Make It
Heat 2 teaspoons peanut oil in a large nonstick skillet over medium-high heat. Add the pork, and stir-fry for 3 minutes. Remove pork from pan, and keep warm. Add 2 teaspoons peanut oil, ginger, and garlic, and stir-fry for 1 minute. Add the onion, asparagus, bell pepper, and peas, and stir-fry for 5 minutes. Remove from pan, and keep warm.
Add curry paste, sugar, and coconut milk to pan, and stir well. Bring the curry paste mixture to a boil; reduce heat, and simmer for 10 minutes. Add the pork, asparagus mixture, and rice noodles to pan, and cook for 1 minute or until mixture is thoroughly heated. Sprinkle with basil; garnish with lime wedges.
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